David M. Barbano

What is he best known for?

The fields of study he is best known for:

• Food science
• Biochemistry
• Enzyme

The scientist’s investigation covers issues in Food science, Casein, Raw milk, Somatic cell count and Skimmed milk. His Food science study combines topics in areas such as Lactation and Chemical composition. His Casein research incorporates themes from Nitrogen, Dairy cattle, Animal science, Proteolysis and Chromatography.

The concepts of his Raw milk study are interwoven with issues in Total mixed ration and Pasteurization. In his research on the topic of Somatic cell count, Bovine milk and Animal protein is strongly related with Mastitis. His Skimmed milk study combines topics from a wide range of disciplines, such as Fractionation, Milk Serum, Ultrafiltration and Beta-lactoglobulin.

His most cited work include:

• Feed and animal factors influencing milk fat composition (700 citations)
• Conjugated Linoleic Acid–Enriched Butter Fat Alters Mammary Gland Morphogenesis and Reduces Cancer Risk in Rats (400 citations)
• Conjugated Linoleic Acids Alter Milk Fatty Acid Composition and Inhibit Milk Fat Secretion in Dairy Cows (344 citations)

What are the main themes of his work throughout his whole career to date?

David M. Barbano mainly focuses on Food science, Chromatography, Casein, Skimmed milk and Pasteurization. His study in Food science concentrates on Raw milk, Flavor, Lactose, Mozzarella cheese and Cheesemaking. His research integrates issues of Microfiltration, Membrane, Ultrafiltration and Kjeldahl method in his study of Chromatography.

His Casein study also includes

• Chemical composition that intertwine with fields like Moisture,
• Lactation which intersects with area such as Fatty acid. His Skimmed milk research is multidisciplinary, incorporating perspectives in Milk Serum and Fat substitute. His studies in Pasteurization integrate themes in fields like Ingredient, Whey protein, Shelf life and Toned milk.

He most often published in these fields:

• Food science (63.41%)
• Chromatography (26.42%)
• Casein (25.61%)

What were the highlights of his more recent work (between 2015-2021)?

• Food science (63.41%)
• Pasteurization (15.85%)
• Chromatography (26.42%)

In recent papers he was focusing on the following fields of study:

His scientific interests lie mostly in Food science, Pasteurization, Chromatography, Flavor and Skimmed milk. His work on Casein and Lactose as part of general Food science research is frequently linked to Yield and Fat loss, bridging the gap between disciplines. The study incorporates disciplines such as Serum protein and Microfiltration in addition to Casein.

His Pasteurization research includes themes of Ingredient, Raw milk, Shelf life and Toned milk. His study in the field of Homogenizer also crosses realms of Globules of fat. David M. Barbano works mostly in the field of Skimmed milk, limiting it down to topics relating to Milk Serum and, in certain cases, Relative viscosity, as a part of the same area of interest.

Between 2015 and 2021, his most popular works were:

• Influence of raw milk quality on processed dairy products: How do raw milk quality test results relate to product quality and yield? (55 citations)
• The influence of ultra-pasteurization by indirect heating versus direct steam injection on skim and 2% fat milks (34 citations)
• Flavor and flavor chemistry differences among milks processed by high-temperature, short-time pasteurization or ultra-pasteurization (26 citations)

In his most recent research, the most cited papers focused on:

• Food science
• Biochemistry
• Enzyme

David M. Barbano spends much of his time researching Food science, Pasteurization, Flavor, Shelf life and Skimmed milk. His Food science research incorporates elements of Extraction and Titration. His research in Pasteurization intersects with topics in Raw milk and Somatic cell count.

His Flavor study integrates concerns from other disciplines, such as Vitamin D and neurology, Vitamin, Aroma and Fluid milk. He combines subjects such as Whey protein, Whey protein isolate, Milk protein concentrate, Spray drying and Solubility with his study of Shelf life. The study of Skimmed milk is intertwined with the study of Casein in a number of ways.